Mild Chicken Pulao
Aromatic rice and tender chicken, gently spiced for a comforting meal.
⏱️ 50 min🍽️ Serves 1
🔥 420 kcal💪 35g protein🍚 45g carbs🥑 10g fat🌾 3g fibreper serving
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servings
Ingredients
- 🍗500 g boneless chicken breast
- 🧅1 onion
- 🌶️2 green chilies
- 🧄1 tbsp ginger-garlic paste
- 🍚250 g basmati rice
- 🌻2 tbsp vegetable oil
- 🌿½ tsp cumin seeds
- 🌱2 cardamom pods
- 🍃1 bay leaf
- 🧡½ tsp turmeric powder
- 🌶️½ tsp garam masala
- bouillon400 ml chicken broth
- 🧂 salt, to taste
- 🌿2 tbsp fresh cilantro, chopped
Pro tips
- For extra flavor, you can add a pinch of saffron soaked in a tablespoon of warm milk with the broth.
- Do not overstir the rice after adding the broth, as this can break the grains.
- Adjust the number of green chilies to your preferred spice level; omit for a truly mild dish.
Method
- 1Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 20 minutes and drain.
- 2Cut chicken breast into 1-inch pieces. Slice the onion finely and slit the green chilies.
- 3Heat oil in a large pot or Dutch oven over medium heat. Add cumin seeds, cardamom pods, and bay leaf; sauté until fragrant, about 30 seconds.
- 4Add sliced onions and green chilies, cook until onions are soft and translucent, about 5-7 minutes.
- 5Stir in ginger-garlic paste and cook for 1 minute until fragrant. Add chicken pieces, turmeric powder, and garam masala. Cook until chicken is lightly browned on all sides.
- 6Add the drained rice to the pot and gently stir for 1-2 minutes, ensuring it's coated with the spices.
- 7Pour in chicken broth and add salt to taste. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-18 minutes, or until all liquid is absorbed and rice is tender.
- 8Turn off the heat and let the pulao rest, covered, for 5-10 minutes. Fluff gently with a fork before serving.
- 9Garnish with fresh chopped cilantro.